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Espresso Zabaglione

Posted on by crusco
26
May

Recipe created & provided by Chef Crusco Catering in Austin, Texas

Ingredients

  • 4 egg yolks
  • 3 tbsps. Sugar
  • 1 cup of good Espresso
  • 3/4 -1 cup Heavy Cream
  • 2-3 tbsps. Powdered sugar
  • Chocolate – chopped into small pieces

Directions

  1. Whisk the yolks and sugar in a large bowl to blend. Set the bowl over a saucepan of simmering water (without the bottom of the bowl touching the water).
  2. Whisk until the yolk mixture is thick and fluffy (maybe 2-3 minutes).
  3. Add in 3/4 cup Espresso and continue whisking until you have a thick custard like consistency.
  4. Option A: pour the espresso mixture into glasses and serve immediately!
  5. Option B: whisk the cream and powdered sugar until thick. Flavor with the left over espresso 1 tbsp at a time until it gives enough coffee flavor. Add the espresso zabaglione to the whipped cream mixture and place into champagne flutes. Top with the chocolate pieces and enjoy!
crusco